Cauliflower, why? If you’re like me, you were part of the incredulous “why” is this so good for me group? Perplexed by this vegetable with an off smell and snow white color, I decided to find my transformative dish to help me transcend my childhood “cauliflower” baggage. To my surprise, soup was the answer.
It all started with the Jimtown Store Cookbook:“Vanessa’s Cauliflower Sharp White Cheddar Soup” recipe–pause, followed by consideration raced through my mind. And when I finally grew the courage to try and experiment, I was in love. Why had I been shunning this healthy cruciferous vegetable for so long?
My new found love of this virtually fat-free, zero cholesterol, high in Vitamin C and cancer fighting vegetable got me curious. Was there other things I could add to play off an already fantastic dish? I was leery, as I have always heeded to the “If it ain’t broke, don’t fix it” credo.
But to my delight, the marriage of a lovely new partner–> the parsnip, only added to the complexity and nutrient value of this already rockin’ soup. With haste, I decided to jot down the notes of this lovely little experiment.
Adapted from the Jimtown Store Cookbook – Vanessa’s Cauliflower and Cheddar Soup
Ingredients:
1 Large leek (white and pale green parts only)
1/2 Stick unsalted butter
2 Celery ribs finely chopped
2 1/2 tsp.
Dry mustard
1/2 tsp.
Smoked paprika – or sweet paprika
4 Cups
Vegetable stock
1 Cup
Hot water
1/2 Cup
Milk
1/2 tsp.
Fine grain sea salt to taste
4 Cups
Cauliflower florets
2 Parsnips diced
2 tbsp.
Dry sherry
1/2 Cup
Grated sharp cheddar cheese
1 bunch
Fresh thyme
1 tbsp.
Minced chives
Directions:
Step 1
Cut the leek half wise rinse under cold water and dice.
Step 2
In a medium pot over low heat, melt the butter. Add the leek and celery, cover and cook, stirring once or twice, for 10 minutes. Add the flour, mustard, and paprika, and cook, stirring often without browning, for 2 minutes. Gradually whisk in the warm broth, milk and water. Stir in 1/2 tsp fine grain sea salt, add cauliflower, parsnip and bunch of thyme cover and bring to a simmer.
Step 3
Cook partially covered, stirring occassionally until the cauliflower and parsnips are tender about 20 minutes. Cool slightly, and puree with an hand blender or food processor. (The soup can be prepared to this point up to 3 days in advance. Cover and refrigerate).
Step 4
Return the soup to the pan and set over low heat. When the soup simmers, stir in the cheese and sherry. Heat, stirring with out letting the soup boil. Until the cheese has melted smoothly. Season with pepper and adjust the salt.
